Cilantro & Tomato Thuvayal / Chutney

Thuvaiyal is a South-Indian chutney/dip/sauce. Thuvaiyals are usually slightly tart and spicy. Cilantro makes a really good thuvaiyal/chutney. It can be had as a dip, a side-dish, or even as a spread on breads/sandwiches. 

Cilantro and tomato make a really good combination. So this version has both elements. If you so desire, you can eliminate the tomatoes, add more cilantro/coriander leaves, a little more tamarind (for the tartness) and follow the same procedure below.

This is my in-law's recipe for really good thuvayal using cilantro and tomatoes.

Ingredients:

1. 3 medium sized tomatoes, cut into small pieces
2. 1 standard bunch of cilantro / coriander leaves, roughly chopped (without the stems)
3. 2 teaspoons split urad dhal / ulutham paruppu
4. 4 dry red chillies
5. 2-3 inch strip tamarind (depending on how tart the tomatoes are)
6. 1/4 inch hing
7. 1 teaspoon salt (as needed)
8. 2 tablespoons vegetable oil / olive oil

Preparation: 

1. Heat oil in a small skillet. When hot, in medium heat, fry the split urad dhal, red chillies and hing until the dhal begins to change color. 
2. Add the cut tomatoes and fry until they are cooked and their skin begins to wilt.
3. Now add the coriander leaves and fry until the leaves wilt. 
4. Grind the fried coriander-tomato spices with salt and tamarind to a desired consistency. It's not necessary to add water because of the tomatoes. If needed, add a couple of tablespoons of water. 

Serve as a side-dish/dip.